1 28 oz. can be crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped

1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil

1 teaspoon tomato paste

Salt and freshly ground black pepper to taste

Steps

Make the tomato sauce: Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through.

Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned, break up with your fingers as you add them to the pan.) Add the tomato paste and basil. Season with salt and pepper.

Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes.

Purée in a blender, or push through a food mill for a smooth consistency. Return to pan. Adjust seasonings.

Soak torn bread in hot milk: Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool.

Make meatball mixture: In a large bowl, combine the beef, pork, ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines.

Form meatballs, roll in flour: Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.

Brown meatballs: When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides. Don't worry about the center getting cooked through, as you will finish these in the sauce.

Finish cooking meatballs in tomato sauce: Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.

Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little-chopped parsley for garnish if you want.